Ingredients
Instructions
Prep ahead
- cook rice and keep warm.
- slice beef thin; marinate with soy, sesame oil, garlic 10 min.
- julienne carrot and zucchini.
- rinse spinach and bean sprouts.
- mix gochujang, sugar, water for sauce.
- gather two skillets and seasonings.
Cooking steps
Heat 1 tsp vegetable oil in large skillet over medium-high until shimmering. add marinated beef; stir-fry until browned, 3–4 min. transfer to plate.
In same skillet add remaining oil. stir-fry carrot and zucchini 2–3 min until tender-crisp. add spinach and bean sprouts; cook 1 min until spinach wilts. season lightly with salt; remove from heat.
Fry eggs sunny-side-up in a second skillet until whites set and yolks still runny, about 3 min.
Build bowls: spoon hot rice in center; arrange beef and vegetables in neat sections around edge.
Top each bowl with a fried egg, drizzle 1–2 tsp gochujang sauce, and sprinkle sesame seeds.
To eat, mix everything so rice is coated and flavors combine.
(active time ≈ 20 min | total ≈ 30 min)